Name: Roasted butternut hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 butternut whole, washed, peeled and diced (peels reserved); 4 garlic cloves; olive oil for roasting; 1 tsp fresh thyme; 1/2 tsp ground cumin optional; 1/2 tsp paprika optional; salt to season; 1 tin chickpeas liquid reserved; 1 lemon juiced; 2 tbsp tahini; 2-3 tbsp olive oil; salt and black pepper to season; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; olive oil; salt to season

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Ingredients (16)

For the roasted butternut

1	butternut — whole, washed, peeled and diced (peels reserved)
4	garlic cloves
	olive oil — for roasting
1 tsp	fresh thyme
1/2 tsp	ground cumin — optional
1/2 tsp	paprika — optional
	salt — to season

For the hummus

1 tin	chickpeas — liquid reserved
1	lemon — juiced
2 tbsp	tahini
2-3 tbsp	olive oil
	salt and black pepper — to season

For the butternut crisps

1/2 tsp	garlic powder
1/2 tsp	smoked paprika
	olive oil
	salt — to season

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Method:

Roast the butternut and garlic along with a drizzle of olive oil, ground cumin, ground paprika, thyme and salt at 200C for about 20 min or until golden and fully cooked.

Blitz the cooled butternut, garlic and chickpeas together with 1-2 tbsp of reserved chickpea liquid, tahini, olive oil and juice from one lemon. Season to taste with salt and black pepper.

For the waste-reducing butternut crisps

Drizzle reserved butternut peels with olive oil, add seasoning and air fry at 200C for about 5-7 min, until crispy and golden.

Serve butternut crisps with hummus topped with toasted pumpkin seeds and array of your favourite things to dip.

Recipe by Bianca Jones. Image photographed by Rikki Hibbert.